Coffee beans suitable for hand brewing What coffee beans are used for hand brewing Kilimanjaro Coffee Tanzania AA

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Compared with other African coffee producing areas, Tanzanian coffee with soft acidity has always provided a good choice for coffee lovers who prefer African producing areas to too sour. Qianjie Coffee is deeply interested in Tanzanian Kilimanjaro coffee, and through cup test, brewing and other comparisons among many Tanzanian coffee, Kilimanjaro coffee with native flavor is selected as the coffee bean on the shelf.

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. When it comes to Tanzanian coffee, the first thing that comes to mind for many coffee people is Kilimanjaro. Yes, this is a unique "Kilimanjaro flavor", it has a mellow texture, suitable acidity and strong aroma, has the laudatory name of "coffee gentleman".

Mount Mount Kilimanjaro-the highest mountain on the African continent, with a height of 3, 000 to 6, 000 feet, enough height, volcanic soil, and pure water to dissolve snow. It is the most suitable area for growing coffee, some of the coffee trees planted here are more than 100 years old. Coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully cared for, weeded and fertilized, and old branches must be cut off so that new branches can grow again to maintain the quality of coffee beans.

Coffee beans are an important economic crop in Tanzania, and the local government attaches great importance to this industry. The coffee bean processing plants in Mount Kilimanjaro are well equipped, so Kilimanjaro coffee is mostly treated with water. Qianjie believes that Kilimanjaro coffee has a rich sour and sweet taste, medium consistency, rich oil but extremely refreshing, smooth acidity and weaker than Kenyan coffee, low bitterness, balanced flavor and long finish.

Treatment: washing

Grade: AA

Producing area: Kilimanjaro volcano area in the northern highland

Variety: bourbon

Altitude: 1300-2000m

Kilimanjaro coffee variety

Qianjie coffee Tanzania Kilimanjaro coffee variety is bourbon. Bourbon is also a natural variety native to Yemen. Its name comes from the island of Bourbon, where it was originally planted, which is now Reunion. During the French colonial period, the French often exported this kind of coffee overseas, especially in the United States. In 1898, bourbon coffee was introduced to the Kilimanjaro region of Tanzania by Catholic priests. Bourbon coffee fruit is short and round, with high density of pulp and seeds. Bourbon coffee usually has high sweetness and bright acidity. The output of bourbon coffee is 20-30% higher than that of iron pickup, but it is still regarded as a low-yield bean seed and is also vulnerable to rust leaf disease.

Kilimanjaro coffee bean treatment

First, add a lot of water to the coffee berries, rinse away the immature fruits and impurities floating on the surface, select beans, and then use a peeling machine to remove the peel and pulp. Then put it into the fermentation tank to ferment for 18 hours and 36 hours to make the bacteria dissolve the pectin on the surface of the coffee cherry. The coffee berries after fermentation degumming will be cleaned by adding an appropriate amount of water in the pond. In the cleaning process, the pectin decomposition products on the surface of coffee beans will be removed by stirring, leaving coffee sheepskin, silver skin and raw beans after cleaning. Qianjie Coffee believes that the water-washed coffee has obvious acidity, good cleanliness, moderate touch and the most consistent quality of raw beans.

Qianjie baking suggestion

Kilimanjaro coffee is a uniform size of large coffee beans, the color is gray-green, compared with a strong sour and sweet flavor, excellent flavor. Medium and shallow baking will give off a sweet taste and a light sour taste.

Enter the bean temperature: 170 °C, turn yellow point: 6 °30150.8 °C, 1 explosion: 10 °16182.7 °C, 1 °45 seconds, 193 °C.

Qianjie Cup test report

The suggestion of cooking in Qianjie

Qianjie coffee should be reminded that when you get freshly roasted coffee beans, don't brew them for three or four days before brewing, then the flavor of the coffee will really come out.

Water temperature: 90-91 degrees

Degree of grinding: BG#6m (fine sugar size / 20 sieve bowl sieve powder to 80%)

Ratio of powder to water: 1:15

Amount of powder: 15g

Qianjie coffee is extracted by stages, that is, three-stage water injection, 30 grams of water stuffy steam for 30 seconds, the second small flow circle water injection to 125 grams of water cut off, waiting for the water to drop and then slowly water injection, the speed is uniform, the water level should not be too high, again water injection to 225 grams stop, extraction time 2 minutes (including steaming time).

Cooking flavor: aroma of berries, soft acidity of imported citrus, middle nuts, honey finish.

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